Mujadara Spiced Rice & Lentils with Crispy Onions - Ainsley Harriott

Ingredients

• 2 large onions, halved and thinly sliced
• 1 tbsp plain or gram (chickpea) flour
• 200ml sunflower or vegetable oil
• 1 tbsp cumin seeds, lightly crushed
• 2 tbsp olive oil
• 1 tsp allspice
• 1⁄2 tsp ground cinnamon
• 1⁄2 tsp ground turmeric
• 300g basmati rice, washed
• 1 x 400g tin green or brown lentils, drained and rinsed
• 500ml vegetable stock
• 3 tbsp chopped fresh coriander or flat-leaf parsley
• sea salt and freshly ground black pepper
• fried eggs or dairy-free- yoghurt, to serve